10 cups hash browns
1/4 cup butter or 1/4 cup margarine
1 (10 ounce) can cream of chicken soup (or cream of anything soup)
12 ounces sour cream
1/2 cup milk, I always use skim
1/2 cup chopped green onion
2 cups grated cheddar cheese
salt and pepper
1 Preheat oven to 375 degrees.
2 Melt 1/4 cup butter or margarine and pour into a 9X13 inch baking dish, then add 5 cups of the shredded hash brown potatoes, no need to thaw.
3 In a separate bowl, mix soup (in a pinch, I’ve used cream of celery and cream of mushroom and it turned out fine), sour cream, milk, and green onions, then pour 1/2 of this mixture over the hash browns. Spread the mixture around over the hash browns evenly using a spatula. Salt and pepper to taste.
4 Sprinkle one cup grated cheese on top.
5 Add the remainder of the hash brown potatoes and pour the remaining soup mixture on top, again, spread out evenly using a spatula. Salt and pepper to taste.
6 Sprinkle remaining cheese on top.
7 Bake for 55 minutes.
8 **If at the end of the 55 minutes baking time the top hasn’t browned to your liking, set the oven to broil and it will quickly brown the top of the cheese to a crispy golden brown.
9 When done, let set up for 5-10 minutes before cutting into servings.